Each of our restaurants has its own original take on the famed New Orleans-born sando, the Oyster Po’ Boy. Since we love ‘em all, we asked our fans on social media to tell us their favorite. Their vote? Napa’s crispy, crunchy beer battered fry topped with bacon chipotle slaw on an ACME torpedo roll made by our Chef Jose Romo. (Congrats, Napa!)
Makes 4 sandwiches
Ingredients
- ½ green cabbage, thinly sliced
- 1 carrot, peeled and cut into matchsticks
- ½ bunch cilantro, chopped
- ½ red onion, thinly sliced
- 3 egg yolks
- 3 eggs
- 6 garlic cloves
- 1½ cups olive oil
- 4 cups grapeseed oil
- 2 lbs. bacon, cooked and finely chopped
- ¾ cups shallots, minced
- ¾ cups capers, finely chopped
- 2 tbsp chipotle puree
- 1 cup rice flour
- 1 tsp smoked pimenton
- 1 tsp cayenne
- 2 tsp baking powder
- 16 oz beer of your choice
- 16 Small or Medium size Oysters
- 4 Torpedo Bread Rolls
ORDER ONLINE
Buy Small Sweetwater Oysters from our online shop. The best size for grilling and frying.
RECIPE PREPARATION
Start by making the green cabbage slaw. Mix together the cabbage, carrot, cilantro, and red onion and set aside.
Next, make the bacon aioli. Start by cooking the bacon until crispy and set aside. While the bacon cools, add eggs, yolks, and garlic to a bowl (alternatively you could use an immersion blender) and whisk to combine. Slowly begin to add the oil, whisking constantly until emulsified. Once aioli is made, chop bacon and add to the aioli mixture along with the shallots, capers, and chipotle, gently folding in until just combined. Refrigerate until ready to use.
For the beer batter, combine rice flour, smoked pimenton, cayenne, and baking powder in a medium size bowl. When you’re ready to fry the oysters, heat enough neutral oil in a heavy-bottomed pot (heated to 375-400 degrees) to cover the oysters while frying.
Meanwhile, add the beer to the flour mixture, whisking to combine. Shuck your oysters and add them to the beer mixture, working in batches of 4. Drop the dredged oysters in the hot oil and fry for a few minutes until they’re a nice golden brown.
To assemble, slice the torpedo roll down the middle, add some butter and toast it. Mix the cabbage slaw with as much aioli as preferred. Cover the bottom of the bun with the slaw and add 4 fried oysters on top of the slaw; cover with top bun and enjoy.